Who doesn’t love Teriyaki chicken, vegetables, and a healthy way to scoop them up? And who asks the question, ‘what can I make with rotisserie chicken’? If you’re that person, meet my recipe for Rotisserie Chicken Teriyaki Lettuce Cups.
Rotisserie Chicken Teriyaki Lettuce Cups
Last month we had a beach picnic with a visiting family member…who loves all food. I wanted to prepare a nutritious, cooler lunch (besides sandwiches), that would go the distance for our appetites, but I wanted to keep it healthy. Uhm…nailed it with this one! It was light, nutritious, filling, and really tasty!
What’s the best Teriyaki sauce to use?
You guys know I’m always coming up with simple recipes from scratch, but for this one, I made it even easier by using bottled Teriyaki sauce. Yep…it rocked!
When buying packaged products, I always vote for reduced-sodium, when available. And, when it comes to Teriyaki sauce in general, I’m most familiar with Soy Vay and Trader Joes Soyaki Sauce. They both have a pretty solid reputation for great products (but gluten-intolerant peeps, beware). Also, TJ’s Soyaki doesn’t seem to offer a reduced-sodium sauce.
Eventually, I’ll create a recipe for my own Teriyaki sauce, but until then, I’m cheatin’…and you can too! Love to know your favs!
Yep, these lettuce cups are pretty much in my meal-prep rotation. You can use them for summer picnics, weekday lunches, road trip grub, party appetizers…you name it!
Another trick to making this a solid, 20-minute recipe is to either pre-chop your veggies or use a tool like my HealthCraft Food Chopper. Guys, this thing is an essential kitchen tool for sure! It chops, slices, grates, or shreds stuff…like a boss…with NO electricity!
Tell me, have you ever seen one of these?
I bought mine last year and use it almost weekly for meal prep. It has 5 blades for different jobs, but I primarily use the chopping blade. Check out these beautiful vegetables I chopped with that thing.
Looking for more easy, Asian recipes for summer? Check out my Asian Quinoa Slaw Salad with Sesame Ginger Vinaigrette or my Hot Sweet Cucumber Salad, or my Chopped Thai Salad with Chili Ginger Vinaigrette.
About that optional quinoa you see in the recipe…
I like to throw cooked quinoa into the skillet when I have some on hand from my Sunday prep, which is often. In fact, I do this with a lot of meals. It adds volume to the filling and really jumps up the nutrition.
One more great thing about this recipe. It’s vegetarian-friendly too! Just omit the chicken and voila!…you have a super-delish vegetarian dish!
Here are the ingredients you’ll need for this recipe:
- avocado oil
- carrots
- snap peas
- green onions
- reduced-sodium teriyaki sauce
- rotisserie chicken
- cooked quinoa (optional)
- romaine lettuce leaves
- unsalted peanuts
- cilantro
Tools you’ll find handy for this recipe:
- HealthCraft Food Chopper (optional…a grater will do)
- 10” nonstick skillet
- silicone spatula or spoon
- chef knife
- cutting board
Yields 3 cups (with quinoa)
20-minute, make-ahead filling with plenty of veggies, rotisserie chicken, and Teriyaki sauce. Easy to make, chill, and fill for your next summer event!
20 minTotal Time
Save RecipeIngredients
- 2 Tbsp Avocado Oil (or your choice)
- 1 cup Carrot (grated)
- 1 cup Snap Peas (chopped)
- 3 whole Green Onions (finely diced)
- 1/4 cup Reduced-Sodium Teriyaki Sauce
- 1 cup Rotisserie Chicken (shredded)
- 1 cup cooked Quinoa (optional)
- 6-10 Romaine Lettuce Leaves
- 2 Tbsp Unsalted Peanuts (chopped for garnish)
- 1/4 cup Cilantro (chopped, for garnish)
Instructions
- In a 10” nonstick skillet over medium flame, heat OIL until shimmering (about 2 min).
- To the skillet, add CARROTS, SNAP PEAS, and GREEN ONIONS; sauté until fragrant and slightly translucent; stirring as needed (3-5 minutes).
- To this, add the TERIYAKI sauce; continuing on medium heat; stir until sauce and filling are well-combined and heated through.
- Remove from heat; allow to cool; stir in the shredded CHICKEN and (optional) QUINOA; transfer to a storage container; cover and chill until ready to serve.
- When ready to serve, fill the lettuce leaves 1/4 cup of chilled filling; top with CRUSHED PEANUTS and CILANTRO.
If you make this recipe, hit me up on the Insta by tagging @thekitchengirl #tkgrecipe…and make my day! Cheers to Asian food made fast!…and always to our health!
Traci Antonovich
About my recipes: Minimal meat & more plants!
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